Effects of xanthan gum, canning and storage period on fatty acid profile and cholesterol oxidation of restructured low-fat meat product of India
Sajad A. Rather, F.A. Masoodi, Jahangir A. Rather, Rehana Akhter, Adil Gani, Tariq Ahmad Ganaie
Topics & Concepts
ChemistryFood scienceXanthan gumCholesterolComposition (language)Lipid oxidationPolyunsaturated fatty acidFatty acidBiochemistryAntioxidantMaterials scienceRheologyPhilosophyComposite materialLinguisticsCholesterol and Lipid MetabolismNatural Products and Biological ResearchPharmacology and Obesity Treatment